Posts Tagged ‘Pie Baking Contests’

Extravagant Pies!

Thursday, September 29th, 2016


Things are humming here in Hawley, Massachusetts. In just over a week—on Sunday, October 9—the Sons & Daughters of Hawley will host the Hawley Gentlemen’s Pie and Tart Extravaganza!

This event is modeled after our occasional pudding contest. It was inspired by two sentences I turned up in an old book many years ago while doing research for Hawley’s bicentennial.

In about 1920 in “A Sketch of the [Hawley] Ladies Aid,” Mattie Carter White recalled, “At one time there was a contest for the women sawing wood. The men had a pie baking contest. Mr. Clarence Gould got the prize for making the best pie.”

For years several of Hawley’s men—my friend Peter in particular—have lobbied for a revival of the pie-baking contest. No one has lobbied for a revival of the wood-sawing contest so we’re ignoring that. But we are at last holding a men’s pie contest as a fundraiser for the ongoing restoration of the Hawley Meeting House.

It will be open to men and boys who come from other places, of course. And it should offer fun for women as well as men.

The day will include a tour of historic sites, a sumptuous lunch, a pie parade, and an entertainment in which we reenact the circumstances of the original pie contest.

Of course, we have no idea what those circumstances were. We don’t even know what kind of pie Clarence Gould made or precisely when he made it. That won’t stop us from telling a fun story involving music, vegetarianism, and a chicken named Jerusha.

Please join us if you can—and spread the word! It may be another 100 years before we revive the contest once more.

Making Pie with Michael Collins

Making Pie with Michael Collins

Here is a recipe to get male readers started. It comes from my friend Michael Collins, now semi-retired as a chef. Michael’s main responsibility is cooking filling breakfasts for the guests at the Bed and Breakfast establishment he and his partner Tony now run at their home in Colrain.

Michael came on Mass Appeal with me this week to show how quickly one can assemble a pie. I prepared my Rustic Apple Tart, and he threw together this quiche-like concoction. The herbs and the mushrooms gave it rich flavor. And we had fun as always cooking together.

Michael's Pie

Michael’s Pie

Michael’s Breakfast Pie

from Chef Michael Collins at the Barrel Shop Gallery Airbnb


4 to 5 strips of bacon
1/2 cup sliced mushrooms (Shitake or the mushroom of your choice)
uncooked top and bottom pie crusts
4 large eggs
1/4 cup milk
1 teaspoon fresh thyme, crumbled
1 teaspoon fresh basil, crumbled
1 teaspoon fresh parsley, crumbled
a few gratings of nutmeg
salt and pepper to taste


Preheat the oven to 400 degrees.

Fry the bacon in a pan. Take it out, but do not remove the grease from the pan. Drain the bacon on paper towels, and crumble it. Sauté the mushrooms in the remaining bacon grease. Return the crumbled bacon to the pan, and toss.

Place the fried bacon and mushrooms in the bottom pie crust. Whisk together the eggs, milk, herbs, and seasonings. Pour the egg mixture over the bacon and mushrooms.

Place top crust on the pie. Make a few holes in the top for ventilation.

Bake for 10 minutes. Reduce the heat to 350 degrees, and bake for about 30 minutes more, until golden brown.

Serves 6 to 8.

And now the video….

An Apple Pie Made with Love

Tuesday, October 13th, 2009
Jaimye's Pie

Jaimye's Pie

Apple pie means many things to many people–patriotism, home, grandmother, fall, Thanksgiving……..
To tell you the truth, I’ve never been a pie enthusiast, but I respect the reverence many of my fellow New Englanders and Americans have for apple pie.
So when I was asked to help judge an Apple Pie Contest last week I took the job seriously. The contest, sponsored by Pierce Bros Coffee, was one of the highlights of the Fall Festival at the First Congregational Church of Shelburne, Massachusetts.
Luckily, my two fellow judges were veterans of the contest. Jay Fidanza of WHAI Radio and Beth Lorenz of Lorenz Honda showed me the ropes. They were both serious and speedy.
Jay told me he knew a winner when he tasted it. Beth said she liked to look for contrasting flavors and textures in a pie.
When asked what I thought defined the best apple pie, I declared that the best pies were “made with love.”
Several of the eight pies assembled took a little ranking. But we had no trouble identifying the best pie right off the bat. Number eight was both tart and sweet, and its crust was not only gorgeous but mouth-meltingly buttery.
When the prizes were awarded, we discovered that it had indeed been made with love, by fifteen-year-old Jaimye Larsen of Shelburne, with some help from her mother Anne.
Here’s their recipe. Throw in some of your own love and serve it to guests.  They will swoon!
for the crust
2/3 cup salted butter
1 cup flour
1/3 cup ice water
for the filling:
5 cups apples (half Macs, half Cortlands)
1/2 cup white sugar
1 tablespoon cornstarch
1 generous teaspoon cinnamon
lots of pats of butter
for finishing:
about 1 tablespoon cream
cinnamon sugar to taste
Preheat the oven to 470 degrees.
Prepare the crust. Combine the butter and flour and dump in the ice water. Don’t overmix the pastry. Roll  it out into two crusts.
Place the bottom crust in your pie pan. Combine the apples, sugar, cornstarch, and cinnamon. Place this filling over the crust. Dot pats of butter on top.
Gently lay the top crust on top of the filling. Cut little holes or slits in the top to allow the crust to breathe, and drizzle cream over the top. Sprinkle cinnamon sugar overall.
Pop the pie into the oven, and immediately reduce the heat to 450 degrees. Bake for 1/2 hour. Jaimye and Anne say it will be slightly undercooked–which is the effect they want.
Serves 6 to 8.
Baker Jaimye Larsen (left) and Judge Beth Lorenz share a piece of pie.

Baker Jaimye Larsen (left) and Judge Beth Lorenz share a piece of pie.

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